special equipment

Recipe Tips

Preparation

crust

Pulse flour, sugar, baking powder, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl; drizzle 1/3 cup ice water over and, using a fork, mix gently, adding more water by the tablespoon if too dry, just until dough comes together in clumps. (Dough should be on the dry side; it will hydrate as it rests.)

Form dough into 2 disks. Wrap in plastic; chill at least 1 hour.

DO AHEAD: Crust can be made 2 days ahead. Keep chilled.

filling and assembly

Place a rack in lower third of oven and preheat to 375°. Roll out 1 disk of dough on a lightly floured surface to a 13" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Chill until firm, about 20 minutes.